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Whisky (Or Bourbon) Baked Sweet Potatoes (Or Yams)

5.0(19)

This recipe is a combination of my Dad's Candied Yam recipe and one from Gourmet. I prefer the darker sweet potato (which he called a yam) over the lighter yellow sweet potato. I like to use McClelland's Highland Scotch Whisky, but you can use any whisky/whiskey/bourbon you prefer; a friend told me she even made them with rum. I've also had good luck with making them in advance; arranging them in the dish, adding the syrup, and refrigerating them until it's time to bake them. This dish smells so good while baking: like cinnamon rolls, or the steam from a hot-buttered rum. And they taste almost like a dessert (I think they end up with a firm, custard-like consistency). At my family & friends' request, I now have to make them for every Thanksgiving and holiday meal.

by TigerJo·published 2004-09-17

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Fruit

Servings

8 serving(s)

Total time

2h 25m

prep 55 min

Calories / serving

324 kcal

Ingredients (8)

serves

3 lbs yams or 3 lbs sweet potatoespotato
1/2 cup brown sugarbrown-sugar
1/2 cup sugar-free maple syrup or 1/2 cup regular maple syrup
1/4 cup butterbutter
1/2 teaspoon cinnamoncinnamon
1/4 teaspoon freshly ground nutmegnutmeg
1/4 teaspoon kosher salt (optional)
1/3 cup Scotch whisky, to tastewhisky

Instructions (5 steps)

01Grease a shallow 3qt baking dish; set aside.
02Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
03Preheat oven to 375°F.
04In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).